Herb Butter-Basted Ribeye Steak
The best ribeye steak recipe needs only two things — the right cooking technique and a fat pat of good-quality salted butter.
Servings 4 people
- Two 1 ½ lb bone-in ribeye steaks
- 2 tbsp canola oil
- 8 tbsp cultured butter or salted butter room temperature
- 1 tsp fresh thyme leaves
- 1 clove garlic grated on a microplane
- Zest of one lemon
- Kosher salt
- Freshly ground black pepper
In a small bowl, mash to combine butter, thyme, garlic and zest with a pinch of salt and pepper. Transfer the butter onto parchment paper or plastic wrap. Roll into a log and chill for 2 hours.
Pat steaks dry with paper towels and season liberally all over kosher salt and freshly cracked black pepper. In a large cast-iron skillet, heat 1 Tbsp canola oil over high heat until shimmering. Cook the steaks one at a time turning every 1-2 minutes until brown and crusty, about 4 minutes in total.
Reduce heat to medium and add the 2 Tbsp of the butter mixture. Tilt the skillet toward you and spoon the foaming butter over the steak repeatedly. Continue flipping and basting until an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 8 to 10 minutes more. Repeat with the other steak.
Transfer the steaks to a cutting board and rest for 10 minutes. Cut the steaks off the bone, then slice across the grain and serve.
Calories: 488kcal | Carbohydrates: 1g | Protein: 34g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 134mg | Sodium: 190mg | Potassium: 456mg | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 0.6mg | Calcium: 15mg | Iron: 2.9mg